Aguachile Verde
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The Tale of Aguachile Verde
Story updated
Aguachile comes from Sinaloa on Mexico's Pacific coast, where raw shrimp are "cooked" quickly in a fiery blend of lime juice and blended green chile, the dish's name literally meaning "chile water." It's a more recent, sharper-tasting cousin of ceviche that gained wider popularity in the late 20th century.
Ingredients
Scale:· 4 servings
- 1 lb fresh shrimp, peeled and butterflied
- 1 cup lime juice
- 2 serrano chiles
- 1/4 cup cilantro
- 1/2 cucumber, thinly sliced
- 1/2 red onion, thinly sliced
- Salt, to taste
- Tostadas, for serving
Instructions
- 1Arrange the butterflied shrimp in a single layer on a platter.
- 2Blend lime juice, serrano chiles, cilantro, and salt until smooth.
- 3Pour the chile-lime mixture evenly over the shrimp.
- 4Scatter cucumber and red onion slices over the top.
- 5Let sit 5-8 minutes, until the shrimp turns opaque and firm.
- 6Serve immediately with tostadas.
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